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Author Notes: This recipe is a take on two of my favorite pies, sweet potato, and pecan! My mom makes the best of both so I combined her recipes and of course, it made simply the best. It's sticky because of the delicious pecan caramel sauce. This dessert is well-worth the time and effort: sweet, salty, and sensational! - danid320

Serves 8

Pecan Pie Crust

1/2cup butter (2 sticks)

2cups flour

1cup pecans, chopped

1/2cup sugar

Sweet Potato Filling, Pecan Caramel Sauce, and Cinnamon Whipped Cream

3cups pureed cooked sweet potato

2 eggs

2cups brown sugar

1/4cup butter

1 1/2cups evaporated milk, divided

3tablespoons pumpkin pie spice

2tablespoons orange zest

1/4cup fresh squeezed orange juice

1 1/4cups sugar, divided

1teaspoon corn syrup (light)

1teaspoon butter

1/4cup chopped pecans

1cup heavy whipping cream

3tablespoons cinnamon

First make the pie crusts; Preheat the oven to 375 degrees F. melt the butter in the microwave.

Add flour, nuts, and sugar. Mix with a wooden spoon until all ingredients are well-combined.

Press into pie pan. Bake for 9 minutes, leave oven on and set crust aside.

Combine sweet potatoes, eggs, brown sugar, with an electric mixer for about a minute.